The award-winning Grade II Listed Summer Lodge Country House Hotel is nestled in true Thomas Hardy terroir, offering an elegant rural escape – if you haven’t visited yet you must; only a short drive from Langham Wine Estate.
The mouthwatering menu was as follows:
As always a vegetarian option was available. We received glowing feedback from our lovely guests – if you haven’t joined us for Fizz Friday yet we hope to see you soon!
“What a lovely, enjoyable evening. Superb food and service. As always the Langham wine went down very well. We’ll definitely be going back.”
Our next Fizz Friday is on the 6th of July is a Fizz and Fromage extravaganza, curated by our own Vineyard Café chef Andrew James. It’s a twist on a classic cheese and wine pairing, including mini fondue and soufflés with dessert and cheese from our friends at Ford Farm and Dorset Blue. Click here for details.
They were among 230 English and Welsh wines judged in total and we’re proud to say we fought off stiff competition to achieve two of only 28 Gold Medals awarded overall. The judging of the national awards, formally knows as the UK Wine Awards, took place on the 14th and 15th of May at Hotel du Vin, Wimbledon, with an impressive line up of judges from the UK wine industry including Saturday Kitchen’s Susie Barrie, presenter Oz Clarke and winemaker Sue Daniels (of Marks and Spencer).
The judges’ glowing comments are testament to the dedication and passion of our small team for producing world-class sparkling wines from our estate; we couldn’t be prouder!
Langham Classic Cuvée 2014 is a blend of the three classic Champagne varieties Chardonnay (50%), Pinot noir (25%) and Pinot meunier (25%). In appearance it has a golden colour with a stream of fine bubbles. The nose has aromas of red apple and brioche giving way to a refreshing palate with luxurious mouthfeel and flavours reminiscent of honeydew melon and poached pear. An elegant acidity brings poise to the palate and provides a mouth-watering finish, and it pairs perfectly with seafood and summer salads – or drinks beautifully on its own.
Langham Rosé 2014, a beautiful salmon pink sparkling cuvée, is a blend of the Estate’s finest Pinot Noir (89%) and Chardonnay (11%). This wine has a fine stream of small bubbles with a rich nose of butter pastry, strawberry and fresh red cherry. The palate is light and refreshing with flavours reminiscent of summer fruit pudding and a complex honeyed richness on the finish. It can be happily enjoyed on its own, with lightly spiced Asian-inspired dishes or with fresh fruit desserts.
Langham Classic Cuvée 2014 was described as ‘Lovely by the glass and good value,’ by Matthieu Longuère MS of Le Cordon Bleu London, noting its ‘floral, nutty, fruity and elegant nose, and friendly, fresh and quite juicy palate’. The Don’s Carlos Ferreira said it was ‘a bit spicy with red apple, oak and stone fruits, good balance and finishing long and creamy’. SWA judges team leader Martin Lam found it ‘very distinctive, with a creamy, almost honeyed nose, and quite high acidity’.
Considering the calibre of judges involved in the SWA we are very proud to have our Classic Cuvée 2014 so well-received. The judges’ glowing comments are testament to the dedication and passion of our small team for producing world-class sparkling wines from our single-vineyard Dorset estate.
Langham Classic Cuvée 2014 is available direct from our Tasting Room or website. Come and try before you buy; we’re open 10pm-4pm Tuesday to Saturday through until the end of 2018 but please check our contact page for up-to-date opening hours.
We were delighted to have a full tasting room for the evening, experiencing Lesley’s lively patter and exclusive preview to her menus of the season. It was a delicious and exclusive evening in our rustic tasting room, stay tuned for future culinary events here at Langham Wine Estate!
Sally from Sally’s Fish Camp cracked open a monster mid-channel crab and taught our seafood-loving guests how to crack, pick and dress a fresh crab (or lobster).Everyone then enjoyed a three course crab-themed menu courtesy of our chef Andrew James – all accompanied by perfectly paired Langham cuvées!
On the menu we had Local crab cakes with a sweet chilli dipping sauce, Pasta with a crab & prawn sauce, and for dessert a Lemon & ginger crunchy posset.
Langham fizz flowed and an informative, delicious evening was had by all (apart from the crabs).
We’ve been celebrating following fantastic results in the 2018 Independent English Wine Awards (IEWA) with a Gold medal for our sparkling Rosé 2014 which was also chosen as this year’s top sparkling wine. In addition our recently released Langham Blanc de Noirs 2013 was awarded a Silver medal. England’s only independent wine competition saw 88 different wines from 22 counties and 51 different producers blind tasted by an 18-person judging panel and chaired by Liam Steevenson MW, all within Bristol’s Rummer Hotel. Judges praised our traditional-method Rosé sparkling wine, applauding its “excellent nose” and “ripe brilliant aromatics.” You must come and try for yourself!
We are delighted to have received these awards which reflect our passion for producing world-class sparkling wines from our Dorset estate. The calibre of this competition is extremely high and we are very proud that such an acclaimed group of judges deemed our Rosé 2014 the top sparkling wine. This is a huge boost for our small team as we move in to a busy time bottling last year’s wines, tending the vines and welcoming visitors to the estate.
In case you’ve not tried it, our Langham Rosé 2014 is a beautiful salmon pink sparkling cuvée, and a blend of our finest Pinot noir (89%) and Chardonnay (11%). This wine has a fine stream of small bubbles with a rich nose of butter pastry, strawberry and fresh red cherry. The palate is light and refreshing with flavours reminiscent of summer fruit pudding and a complex honeyed richness on the finish. It can be happily enjoyed on its own, with lightly spiced Asian-inspired dishes or with fresh fruit desserts.
Our Blanc de Noirs 2013 is a harmonious blend of 58% Pinot noir and 42% Pinot meunier, produced in a year when the red grapes are deemed of exceptional quality. Rich gold colour with a stream of fine bubbles, the nose is alive with red fruit, violet and brioche aromas. These flavours are joined by citrus fruit on the palate and complemented by the complexity derived from prolonged lees ageing. The Blanc de Noirs 2013 drinks equally well on its own or with food and is perfect now, or, if you can bear it, lay down in your cellar for up to three years.
Just in time for Valentine’s Day we celebrated the launch not of a new wine, but of Langham Fizz Rosé Sorbet, a brand new flavour Purbeck Ice Cream has concocted using our sparkling Langham Rosé 2014!
Following the Purbeck Ice Cream ethos of sourcing ingredients as locally to Purbeck as possible, the Langham Fizz Rosé Sorbet is this year’s flavour of pure luxury, and coincides with the company’s 30th Anniversary celebrations.
The sorbet is available in our Vineyard Café here at the winery and in selected restaurants and hotels (contact Purbeck Ice Cream directly for a list). It’s a beautifully light, refreshing palate-cleanser with a subtle taste of red fruits and berries!
As you know we really value being part of the Dorset food and drink scene and love working with local producers. With Purbeck Ice Cream being so close to the Wine Estate it makes a lot of sense to combine two favourite treats – sparkling wine and sorbet – so we leapt at the chance to help create this unique flavour.
We hope you can come and try the Langham Fizz Rosé Sorbet in The Vineyard Café soon, either served as a refreshing dessert option on its own, or accompanying one of Andrew James’ homemade treats.
Our Vineyard Manager Tom took over for the morning and taught our keen group of guests the basics of this key process in the grape growing year (vital for the healthy development of our vines – all 38,000 of them) which takes place from December to March. It’s a side of the winemaking process often overlooked for the more glamorous tasting, or more familiar processes such as blending, bottling and ageing, despite it arguably being the most important job of them all! Tom also spoke about how to care for your tools and how the theory of pruning can be adapted to other plants in the garden. Everyone was left green-eyed when the electronic secateurs came out! Tom talked in detail about the importance of spacing, height, style and maintenance of vines specific to Langham Wine Estate’s site – in our case Vertical Shoot Positioning (or VSP).
After a detailed induction in the tasting room, where everyone had the chance to fire questions at Tom (ably assisted by winemaker Daniel), everyone headed out into the wintry vineyard for the chance to put their newly learned skills into practice. Guests split into pairs and after studying yesterday’s work on a row of Pinot Meunier, were let loose on their own vines. Everyone was extremely respectful of each vine and, although fully briefed, ensured either Tom or Daniel approved their choice of cane, spur and cutting position.
As the rain could hold off no longer, and we don’t prune in the rain due to the risk of spores (plus it’s a bit miserable!), the group then headed back into the warmth for a tutored tasting of the Langham range, and a hearty bowl of local game stew (or ratatouille), prepared by Andrew James and The Vineyard Café team. The marmalade bread and butter pudding with lashings of custard was just what was needed after a stomp around the chilly, soggy vineyards!The feedback we received is testimony to the fact that a brilliant day was had by all. It was great to have so much enthusiasm for this all-important process on what was admittedly a pretty bleak January day, and so we hope to have inspired as well as educated.Do keep an eye on our website and social media for details of upcoming events, including our Fizz Fridays!
Rich gold in colour with a stream of fine bubbles, the wine is a harmonious blend of 58% Pinot noir and 42% Pinot meunier. The nose of Langham Blanc de Noirs 2013 is alive with red fruit, violet and brioche aromas. These flavours are joined by citrus fruit on the palate and complemented by the complexity derived from 40 months lees ageing.